Spaghetti with rocket and tomato sauce

Yield: 4 servings

Measure Ingredient
400 grams Spaghetti or tagliatelle; (400 to 450)
\N \N Salt
60 grams Rocket; tougher stems (60
\N \N To 85)
\N \N ; removed and leaves
\N \N ; roughly chopped
\N \N A little olive oil
\N \N Freshly grated Parmesan cheese; to serve
2 larges Spri thyme
1 \N Bay leaf
1 \N Sprig rosemary
1 \N 700 gram jar Sugo Casa; or other
\N \N ; semi-pureed, plain
\N \N ; tomato sauce or
\N \N ; passata
2 \N Garlic cloves; crushed
2 tablespoons Olive oil
1 teaspoon Sugar; (1 to 2)
\N \N Salt and pepper

FOR THE TOMATO SAUCE

1 For the Sauce: Tie the herbs in a bundle with string and put into a pan with the remaining ingredients. Bring to the boil and simmer gently for 25-30 minutes, stirring occasionally. Taste, adjust the seasoning and reheat when needed.

2 Cook the pasta in boiling salted water until al dente. Drain thoroughly, toss with olive oil to lubricate and pile into a hot serving bowl.

3 Quickly ladle over some of the hot tomato sauce, scatter over the rocket and serve straight away, tossing everything together at the table. Pass around a bowl of freshly grated Parmesan to sprinkle over the pasta.

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Recipe by: Sophie Grigson

Converted by MM_Buster v2.0l.

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